The Science Behind a Super Food
Blueberries are commonly called a “superfood” for their rich antioxidant qualities. They’re healthy, delicious, and add a beautiful pop of color to a meal or snack. That beautiful color is caused by a pigment called anthocyanin and Food Systems Research Center PhD Fellow Sandra Nnadi is digging into the science behind the berry...
UVM Leases Nordic Farm for Agricultural Research and Teaching
On an antique desk that belonged to Vermont Senator Justin Morrill, the father of the land-grant university system, representatives from the University of Vermont on Thursday signed a 30-year lease of approximately 400 acres of farmland for long-term agricultural research use in partnership with the U.S.
The Answer Exists Between Us: The Food Systems Research Summit 2024
Our food systems are under pressure to deliver healthy, affordable, and ethical options that also protect the environment. To meet these challenges, especially in the face of climate change and other disruptions, experts from many fields—from soil science to nutrition—are coming together to find solutions that benefit both people and the planet.
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- Coffee, Conservation, and Collaboration: FSRC PhD Fellow Natalia Aristizábal Uribe
- FSRC PhD Fellow studies the connection between human health and dairy fat
- A "Fitbit" For Cows: UVM Researcher Studies How Data Can Improve Efficiency on Dairy Farms
- Meet Susie Walsh Daloz, Programs and Operations Manager
- FSRC Graduate Fellow: Bailey Kretzler
- UVM Announces New Soil Health Research and Extension Center
- Cheese, Cream, and Community: Sustainable Dairy Lightning Talks
- Question Everything
- From Soil to Syrup: Meet the Postdocs Joining the Sustainability Metrics Team
- Measuring the Sustainability of Maple Syrup
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